Line 2 heatproof dishes with plastic wrap, removing any air pockets. You don't need to line the plates if you don't want to turn over the okonomiyaki.
Finely shred the cabbage. Cut the bacon into 1 cm pieces.
Put the tofu (no need to strain out the water completely) in a bowl, and mix with a whisk until it's smooth and creamy.
Add the eggs, salt and pepper to the bowl and mix well.
Add the cabbage, bacon and cheese, and mix very well. I recommend using your hands to do this, while pushing on the mixture.
Pour the batter into the plates you made ready in Step 1. Cover with more plastic wrap, and poke some air holes through it. Microwave for 6 minutes at 600 W (per plate).
Turn the pancake over onto a serving plate, add the toppings and it's done!
I tried making it with a Lekué microwave container. If you have a silicone steamer or container made especially for microwave cooking, give it a try!
Story Behind this Recipe
I tried making an easy and healthy okonomiyaki for lunch.
I recommend using silken tofu. Adding some tenkasu (tempura batter crumbs) or beni-shouga (red pickled ginger) would be great too! Instead of bacon you can add shrimp, octopus, wiener sausage or whatever you like.